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Vegan banh mi

Vegan banh mi sandwiches on a serving platter

Vegan banh mi

Name: Vegan banh mi
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 150g leftover raw veggies (such as red cabbage and carrots), shredded; 3 tbsp good-quality vegan white wine vinegar; 1 tsp golden caster sugar; 1 long French baguette; 100g hummus; 175g cooked tempeh very finely sliced; ½ small pack coriander leaves picked, to serve; ½ small pack mint leaves picked, to serve; hot sauce to serve (we used sriracha)

Elena Silcock

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Serves 4

Easy

Prep: 15 mins

Cook: 5 mins

A star rating of 4.8 out of 5.10 ratingsRate

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Make this decadent vegan sandwich using veggies and hummus with an Asian dressing and hot sauce all stuffed inside a baguette. Great for a filling lunch

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

150g leftover raw veggies

(such as red cabbage and carrots), shredded
3 tbsp good-quality vegan white wine vinegar
1 tsp golden caster sugar
1 long French baguette
100g hummus
175g cooked tempeh

very finely sliced
½ small pack coriander

leaves picked, to serve
½ small pack mint

leaves picked, to serve
hot sauce

to serve (we used sriracha)

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Nutrition: Per serving

kcal338
fat11g
saturates0g
carbs40g
sugars7g
fibre7g
protein16g
salt2.1g

Method

step 1

Put the shredded veg in a bowl and add the vinegar, sugar and 1 tsp salt. Toss everything together, then set aside to pickle quickly while you prepare the rest of the sandwich.
step 2

Heat oven to 180C/160C fan/gas 4. Cut the baguette into four, then slice each piece horizontally in half. Put the baguette pieces in the oven for 5 mins until lightly toasted and warm. Spread each piece with a layer of hummus, then top four pieces with the tempeh slices and pile the pickled veg on top. To serve, sprinkle over the herbs and squeeze over some hot sauce, then top with the other baguette pieces to make sandwiches.

Recipe from Good Food Vegetarian Christmas, November 2017

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A star rating of 4.8 out of 5.10 ratings

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